These eclairs are so good that even the fridge is trying to steal one! A no-fail recipe with basics.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Cocoa powder can provide chocolate flavor at a lower cost.

Mix 3 egg yolks together and set aside.

In a bowl, combine 3 tablespoons of sugar, 2 tablespoons of flour, and a pinch of salt. Mix well.

In a pot, add 1 tablespoon of sugar and 2 cups of milk. Heat on medium until foam forms around the edges, without boiling.

Slowly add the sugar-flour mixture to the milk while stirring continuously for 3 to 5 minutes until it thickens.

Temper the egg yolks by gradually adding 1/2 cup of hot milk to them while stirring.

Return the tempered yolks to the pot with the remaining milk and cook on medium heat, stirring constantly for 3 to 5 minutes until thickened. Do not boil.

Check if the custard is ready by running a finger across the back of a wooden spoon; if the line stays clear, it's done.

Remove from heat and add a few drops of vanilla extract. Pour the custard into a clean container and strain it through a sieve to remove lumps. Cover with cling film and chill in the fridge.

For the choux pastry, in a pot, combine water, 1 tablespoon of sugar, 1/2 teaspoon of salt, and cubed butter. Heat on medium until the butter melts.

Add flour to the pot and mix with a wooden spoon until it resembles Play-Doh, about 1 to 2 minutes. Cook for an additional 3 to 5 minutes, stirring constantly to dry out the dough.

Transfer the dough to a bowl and let it cool slightly. Add 2 eggs and mix. For the last egg, crack it into a separate bowl, beat it, and add gradually until the dough is smooth and shiny, thick enough to pipe but not too runny.

Transfer the dough into a pastry bag fitted with a French star tip. Pipe onto a baking tray, holding the bag at a 45° angle.

Preheat the oven and bake the éclairs according to the temperature and time mentioned in the video description.

For the whipped cream, pour 1 cup of heavy cream into a bowl and whip on low speed. Gradually add 1 tablespoon of sugar and increase to high speed until thick and creamy, being careful not to overwhip.

Take the chilled custard from the fridge and mix it with the whipped cream until smooth. Transfer to a pastry bag.

Once the éclairs are baked, poke a small hole at the bottom of each and fill with the cream mixture using the pastry bag.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens